On this one, I flipped it over and pulled the ingredients in, then flipped over the other side just over the top. Something I had picked up from Emeril. I used a bit of egg on top, with some coarse sea salt. It's a good idea to put some slices along the top to let some air out to avoid burst when it's wrapped like this. I put a buffalo mozz down first, then some thin slices of dried tomatoes & fresh herbs, along with a bit of olive oil/red wine vinegar, some salami or pepperoni or prociutto (can't remember on this one), and a touch of yellow mustard.

I used 2 cups of flour, which was a combination of Gold Medal Specialty Bread flour (12.7% protein) and King Arthur All Purpose (11.7% protein), and added some herbs into the dough. I left the dough in the refrigerator for a couple of days to get the taste I prefer. Waited an hour at room temp before stretching it like you did. I think I cooked it at 470 F for about 13 or so minutes in the middle of the oven.

Once it was done, I waited a few minutes, then sliced it down the sides to make plenty of appetizers-- the crust was crispy on top, but airy and tender inside,and it held together fairly well. I've tried it with less of an overlap, and that works okay.

If you take the end and beginning of the one I show, you got it. The rest is extra appetizers. Or, if you wanted the whole thing to be individual pieces like Hot Pockets, you just slice individual sizes before placing it in the oven, then close up the back on each one. No biggy. And you can do so much more with the toppings.